Gluten Free Coffee Barbeque Sauce Recipe
Servings: 4 cups
Calories: 155kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium Spanish onion – chopped
- 3 cloves garlic – minced
- 1 (14.5 ounce can) diced tomatoes in tomato sauce – preferably organic
- 1 tablespoon chipotle in adobo sauce – 2 peppers and some of the sauce
- 1 cup brewed coffee – decaf is fine
- 1 cup water
- ¼ cup ketchup
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire Sauce*
- 3 tablespoons honey
- ¼ cup brown sugar – packed
- 1 teaspoon dried cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried mustard
- ½ teaspoon kosher or sea salt
- ¼ teaspoon pepper
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft but not browned, 3 -4 minutes.
- Put the tomatoes along with the sauce and chipotles in a blender and puree. Add to the onions and garlic along with the rest of the ingredients and simmer for about 30 minutes stirring occasionally.
- Puree the barbeque sauce in a blender in batches until smooth. Remember to remove the little plastic top to the blender lid so it does not explode on you. Strain into a bowl pushing the sauce through a sieve to remove any solids and let come to room temperature. Transfer to a jar or airtight container. Can be stored for up to a week in the fridge.
Notes
Lea & Perrins Worcestershire sauce is gluten-free in the United States but possibly not in England or the British Isles. If you are concerned, just leave it out.
Nutrition
Calories: 155kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Sodium: 339mg | Potassium: 243mg | Fiber: 1g | Sugar: 31g | Vitamin A: 775IU | Vitamin C: 4.5mg | Calcium: 36mg | Iron: 1.4mg